Pear and Ricotta Tart

Method

Tart Shell

1. Place all tart shell ingredients in food processor and combine until mixture comes together

2. cover mixture and chill in fridge for 30 minutes

3. Press pastry into tart pan, bake in oven at 170c for 10 minutes (until just slightly browned)

4. Allow shells to cool (they will sink and harden as they do)

Filling

1. Mix Ricotta and Cream until well combined

2. Add Sugar, Vanilla Paste, Orange Zest, Egg Yolks and mix until smooth and well combined

Bringing it together

1. Spoon the Filling into the cooled tart shells and top with sliced pear

2. Bake for a further 8 - 12 minutes at 170c then allow to cool

Ingredients

Tart Shell

• 180gm plain flour

• 60gm almond meal

• 110gm sugar

• 140gm cold butter, chopped

• zest of 1 orange

Filling

• 500gm Ricotta

• 100ml cream

• 80gm sugar

• 1 teaspoon vanilla paste

• zest of 1 orange

• 4 egg yolks

• 1-2 sliced pears

Note: Tart makes approx 12 tarts, filling makes approx 24 tarts. Do with this information what you will.

Pear and Ricotta Tart, Mel Alafaci